The Broccoli Malai Kofta Recipe, is a wholesome and nutritious way to combine the broccoli and paneer into a Kofta.

The Broccoli Malai Kofta is made pan frying the pakoras by using the Kuzhi Paniyaram Pan Method. You can alternatively use the oven to make the kofta's and it will turn out just as good. These Koftas are also made without the use of onion and garlic, making them sattvik.

Serve the Broccoli Malai Kofta with a soft Phulka's and a Paneer Pulav for a weeknight dinner or for your parties when you call friends over.

Did You Know: The health benefits of broccoli are very extensive. Not only is the vegetable loaded with essential nutrients, it also has therapeutic properties. It contains high levels of fiber (both soluble and insoluble) and is a rich source of vitamin-C. Broccoli is also rich in vitamin A, iron, vitamin K, B-complex vitamins, zinc, phosphorus and phytonutrients. Phytonutrients are compounds which lower the risk of developing diabetes, heart disease and certain cancers, according to the USDA's Agricultural Research Service2. Read More

How to make Broccoli Malai Kofta Recipe

To begin making the Broccoli Malai Kofta Recipe, combine all the ingredients for the kofta in a large bowl. Adjust the salt to suit your taste. Make bite-size broccoli malai kofta balls and keep aside.

There are two ways we can cook these koftas without deep frying them.

One is the Oven Method. If you plan to bake the kofta's; then place the kofta balls on a greased baking sheet. Brush the kofta balls with some oil and bake in a preheated oven (200 C) until the koftas turn golden brown in colour. Remove the kofta's from the oven once baked and keep them aside.

The Second is the Kuzhi Paniyaram Pan Method. If you plan to use the Kuzhi Paniyaram Pan; then place the kofta balls in the pan's cavities; drizzle the kofta's with a little oil and pan fry them until golden brown on both sides. You will have to flip the kofta balls so they fry on all sides evenly.

The next step is to make the Kofta Curry Base.

Heat oil in a heavy bottomed pan; add the grated ginger, and honey and saute for about a minute until the honey begins to bubble.

Add in the hung yogurt, 1 cup of water, salt to taste, the pan fried kofta's and simmer for another 5 minutes and serve.

Serve the Broccoli Malai Kofta with a soft Phulka's and a Paneer Pulav for a weeknight dinner or for your parties when you call friends over.

The Broccoli Malai Kofta Recipe is part of the endeavor to create a collection of Indian UP (Lucknow/Awadhi) Cuisine in collaboration with a few bloggers who share the same passion of cooking. Find more Lucknow/Awadhi Recipes by #TheKichenDivas

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